Golden Feta Cheese &Amp; Spinach Supper with Weeknight Comfort

This vibrant Mediterranean-inspired dish brings together juicy, oregano-seasoned chicken cutlets and a refreshing couscous salad loaded with fresh spinach, ripe tomatoes, crisp cucumber, briny feta cheese and sweet golden raisins. A bright squeeze of lemon ties everything together for a wholesome, flavor-packed bowl that’s as beautiful as it is delicious.

Perfect for busy weeknights, this recipe comes together in just 20 minutes using simple, wholesome ingredients. The combination of textures-tender chicken, fluffy couscous, crunchy veggies and creamy feta-makes every bite satisfying. Serve it as a complete meal or pair with a side of warm pita for extra Mediterranean flair.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest the lemon, then quarter it. Dice the tomato into ¼-inch pieces. Trim and dice the cucumber into ¼-inch pieces.
2. In a small pot, combine the couscous, 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess water and transfer to a medium bowl. Toss with a squeeze of lemon juice (use a big squeeze for 4 servings) and refrigerate until ready to use.
3. Place the golden raisins in a small microwave-safe bowl and add enough water to cover. Microwave until plump, 15-30 seconds. Set aside.
4. While the couscous cooks, pat the chicken dry with paper towels. Season all over with dried oregano, garlic powder, salt and pepper. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and let rest.
5. While the chicken cooks, in a large bowl, combine the spinach, diced tomato, diced cucumber, feta cheese, drained raisins, lemon zest, a large drizzle of olive oil and a squeeze of lemon juice (use a big squeeze for 4 servings). Season with salt and pepper. Add the lemony couscous to the bowl and toss everything together.
6. Slice the chicken crosswise. Divide the couscous salad among plates or bowls. Top with the sliced chicken. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, you can substitute regular couscous or even quinoa. Adjust cooking time according to package instructions.

How do I store leftovers?

Store the chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave and enjoy the salad cold or at room temperature.

Can I make this recipe dairy-free?

Absolutely! Simply omit the feta cheese or replace it with a dairy-free alternative like vegan feta or crumbled tofu.